Part 27

Home-made Pickles Celery Soup Radishes Roast Goose Potato Filling Roast Apples Currant Jelly Sweet Potato Pone Cauliflower Celery and Cabbage Salad Cranberry Pie Coffee

No. 3

Olives Celery Pea Soup Baked Fresh Country Shoulder of Pork Brown Gravy Apple Sauce Candied Sweet Potatoes Spinach Lettuce French Dressing Pumpkin Pie Coffee

No. 4

Chow-chow Celery Water-cress Oysters on Half Shell Champagne Style Sauce Baked Ham Currant Jelly Browned Sweet and White Potatoes Spiced Cucumber Rings Corn Peas Lettuce Cranberry Roll Coffee

ROAST GOOSE

Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the goose in a preserving kettle and add

One fagot of soup herbs, Two onions.

Sufficient boiling water to cover. Bring to a boil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add

One and one-half cups of finely chopped onions.

Cook until soft and add

Two cups of mashed potatoes, One cup of fine bread crumbs, One-half cup of finely chopped parsley, One-half cup of finely chopped celery leaves, One-half cup of finely chopped pimentoes, The meat picked from the neck and giblets, chopped fine, also One teaspoon of thyme, Three-quarters teaspoon of sweet marjoram, One-quarter teaspoon of sage, One-half teaspoon of poultry seasoning.

Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string. Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then commence to baste, using boiling water. Reduce the heat to moderate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples.

To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes.

PEA SOUP

Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince four ounces of salt pork fine. Place in a saucepan and add

One and one-half cups of sliced onions.

Cook slowly until soft, but not brown, then add the peas and

Five pints of cold water, One bunch of soup herbs, One-half teaspoon of poultry seasoning.

Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.

FRESH COUNTRY SHOULDER OF PORK

Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add

One cup of finely chopped onion, One-half teaspoon of sage, One teaspoon of poultry seasoning, One teaspoon of salt, One-half teaspoon of pepper.

Mix well and then pack into the shoulder. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.

HUNGARIAN GOULASH

Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water. Cook slowly until tender and then add

One-half cup of onions, One carrot, diced, One fagot of soup herbs.

When the meat is tender, season with

One teaspoon of salt, One and one-half teaspoons of paprika.

Thicken the gravy with browned flour and then add one-half cup of sour cream. Garnish with finely chopped parsley.

MENUS FOR SIX PERSONS FOR CHRISTMAS DAY

BREAKFAST 9 A.M.

Grape-fruit Cereal and Cream Broiled Mackerel Parsley Butter Lyonnaise Potatoes Hot Rolls Coffee

CHRISTMAS DINNER 4 P.M.

Clear Tomato Soup Celery Cole Slaw Tuna Fish à la Newburg Potato Balls Sliced Cucumbers Roast Turkey Game Filling Brown Gravy Cranberry Sauce Candied Sweet Potatoes Spinach Corn Lettuce Russian Dressing Individual Plum Puddings Coffee

OR

BREAKFAST 9 A.M.

Sliced Oranges Cereal and Cream Broiled Ham Parsley Butter Poached Eggs Grilled Potatoes Corn Muffins Coffee

DINNER

4 P.M.

Celery Pickles Olives Sardine Canape Bouillon Miniature Codfish Balls Tomato Sauce Parsley Potato Balls Cucumbers Baked Sugar-Cured Ham Currant Jelly Champagne Style Sauce Paprika Potatoes Peas Asparagus Salad Delmonte Dressing Individual Hot Mince Tarts Coffee

Almost any choice of meat may replace the turkey or ham. Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal.

For six persons prepare the grapefruit early the evening before and then set in the ice box until needed. Use a prepared breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal.

BROILED MACKEREL

Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with

PARSLEY BUTTER

Two ounces of butter, One-half cup of finely chopped parsley, One tablespoon of grated onion, One tablespoon of Worcestershire sauce.

Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.

TUNA FISH A LA KING

Open a can of tuna fish and turn into a china dish. Now place in a saucepan

One and one-half cups of milk, Four tablespoons of flour.

Stir to blend, then bring to a boil and cook five minutes. Add

Three tablespoons of finely minced parsley, One tablespoon of grated onion, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika.

Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers.

CLEAR TOMATO SOUP

Use

One can of tomato soup, One quart of water, One teaspoon of salt, Two tablespoons of grated onion, Two tablespoons of finely minced parsley, Two beef cubes.

Heat slowly, then serve with tiny squares of toast.

LYONNAISE POTATOES

One-half cup of finely chopped onions, One quart of thinly sliced cold-boiled potatoes.

Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned.

TO PREPARE INDIVIDUAL PLUM PUDDINGS

Take large pudding and mould it into small ones. Set in a double boiler and heat.

FOR MENU NO. 2

Broil or bake the ham.

To grill potatoes: Cut them into thin slices and place on a baking pan. Brush with shortening and broil in the gas oven for ten minutes.

PAPRIKA POTATOES

Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of butter in each potato and dust with paprika.

Use canned asparagus for the salad.

SARDINE CANAPE

Open a large can of sardines and turn on a plate; let drain. Then cut and toast for each person an oblong piece of bread. Spread with butter. Then lay on the toast two sardines. Sprinkle them with

One tablespoon of finely minced pimentoes, One teaspoon of finely minced onion, One teaspoon of finely minced parsley.

Serve with wedge-shaped section of sliced ham.

Use the bouillon cubes for making the bouillon.

MINIATURE CODFISH BALLS

One and one-half cups of mashed potatoes, Three-quarters cup of prepared codfish, One onion, grated, One-half cup of finely minced parsley.

Mix and then form into tiny balls. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. Roll cooked potato balls in melted butter and parsley.

BAKED SUGAR-CURED HAM

Boil the ham and then remove the skin and trim. Now place in a bowl

One cup of brown sugar or molasses, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of thyme.

Mix, spread over the ham and bake in a hot oven for one and one-quarter hours. Baste every ten minutes with boiling water.

NEW YEAR'S MENU

BREAKFAST

Sliced Bananas Cereal and Cream Codfish Cakes Tomato Sauce Toast Coffee

DINNER

Barley Broth with Vegetables Lamb Cutlets, Mentone Mashed Potatoes Mashed Turnips Celery Salad Raisin Pie Coffee

SUPPER

Radishes Celery Salmon à la King Potato Cakes Coleslaw Chocolate Cake Tea

SALMON A LA KING

Place in a saucepan

Two cups of milk, Six tablespoons of flour.

Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one can salmon free from bones and skin.

Juice of one lemon, One teaspoon of salt, One-half teaspoon of pepper, Two well-beaten eggs.

Heat to boiling point and serve on toast.

LAMB CUTLETS MENTONE

Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with

Two onions, One quart of boiling water.

Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add

One-half can of tomato soup, Three-quarters of a cup of water.

Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley.

RAISIN PIE

Place one package of seedless raisins in a saucepan and add

One cup of syrup, Three-quarters of a cup of water, Six tablespoons of cornstarch.

Dissolve the starch in the water before adding to the syrup and raisins, then bring to a boil. Cook slowly for five minutes and then cool and use for the pie. When ready to place in the pie add

One tablespoon of lemon juice, Grated rind of one-quarter lemon.

TOMATO SAUCE

Place one-half can of tomato soup in a saucepan and add

One-half cup of water, Two level tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes.

VIRGINIA STYLE BAKED HAM

Purchase a boiled boneless ham and place in baking pan.

Open one and one-half pound can of syrup and add

Two tablespoons of cinnamon, One tablespoon of nutmeg, One teaspoon of allspice, One teaspoon of cloves, One teaspoon of ginger.

Mix well, then spread on the ham and dust lightly with the flour. Baste frequently with the syrup. Bake in a slow oven for one and one-fourth hours.

MENUS FOR THE NEW YEAR'S PARTY

Planning a real, old-fashioned watch party to see the old year out and the new one in will afford a real entertainment. Have the folks arrive about 10 o'clock and then pass an hour and a half in dancing, singing and generally having a real good old-fashioned time. Then about 11.45 serve the supper, so that just before midnight all are ready with a toast to the new year.

Arrange so that each guest is in his place standing, with a wassail cup in hand, and then at three minutes of 12, darken the room. When 12 o'clock is struck, turn on the lights and drink a Happy New Year.

New Year merrymaking is as old as the history of England. There the head of the house assembles the family around the wassail bowl to drink the healths of every one. The Saxon phrase "Wasshael" means "Your health"; hence the wassail bowl. In many of the shires and counties the lads and lassies secure a large bowl and ornament it with ribbons and artificial flowers, and, with this visit the gentry, all the while singing songs suitable to the occasion.

AN ENGLISH WASSAIL

Place two gallons of cider in a large punch bowl and add

A large lump of ice, One-half dozen bananas, cut in thin slices, One-half dozen oranges, cut in slices and then in small pieces, One medium-sized bottle of maraschino cherries, Small baked apple.

Cut the cherries into tiny bits and use the juice also. Put in one baked apple for each guest. The apples are afterward eaten with a fork. Mix and serve.

Here are some suggestions for supper:

MENU NO. 1

Celery Olives Home-made Pickles Chicken à la King Potato Croquettes Cheese Crackers Cake Jelly Coffee

MENU NO. 2

Radishes Celery Home-made Relishes Virginia Baked Ham Potato Salad Rolls Butter Coffee Cake

COUNTRY SUPPER

Radishes Celery Home-made Relishes Roast Suckling Pig Brown Gravy Apple Sauce Mashed White Potatoes Sauerkraut Coleslaw Bread and Butter Cranberry Pie Coffee

An old custom of the new year has been revived--making calls. Folks now visit about on New Year's Day very much in the same way as grandma entertained and kept open house on this day.

To serve on New Year's visits:

Celery Olives Pimento Sandwiches Baked Ham Sandwiches Celery and Cheese Sandwiches Tea, Coffee or Cocoa

Other folks will prefer to entertain with a New Year's dinner. Perhaps this will give a suggestion:

Oysters on Half Shell Celery Ye Olde-tyme Vegetable Soup Boiled Fish Egg Sauce Baked Ham Champagne Style Sauce Browned Potatoes Peas Coleslaw Mince or Apple Pie Coffee Nuts Raisins

COD BASSLANO

The serving of a fish entree with the Sunday dinner gives just the right zest to the meal. Select two slices of cod or other sliced fish. Cut into small fillets and season and then roll in flour. Dip in beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat and serve with tartare sauce.

ROAST LOIN OF PORK

Select a five- or six-pound cut and have the butcher remove the entire chine bone. Wipe and place in a baking pan and pat in one cup of flour. Core one apple for each service and place meat in the hot oven. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.

CRANBERRY DUMPLINGS

Chop two cups of cranberries very fine and add

One-half cup of seedless raisins, One cup of brown sugar.

Place in the mixing bowl

One and one-half cups of flour, One-half teaspoon of salt, One teaspoon of baking powder.

Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.

Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal number is either eight or twelve persons. Put the full quota of leaves in the dining-room table and pad it nicely. Cover with your best table cloth. A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate.

To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks. Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests. Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner.

A SUGGESTIVE COLONIAL MENU

Oyster Soup Celery Home-made Relishes Roast Beef, Yorkshire Pudding Brown Gravy Horseradish Sauce Mashed Potatoes Buttered Onions Spiced Cantaloupe and Watermelon Rind Beet and Cabbage Salad Plum Pudding Mince Pie Coffee

RECIPES FOR TWELVE PERSONS

Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell. Wash and then place in a saucepan and add two tablespoons of butter. Now place in a large saucepan

Four pints of milk, One pint of oyster liquid, One-half cup of flour.

Stir to dissolve the flour thoroughly and then bring quickly to a boil. Bring the oysters quickly to the scalding point; add to the milk with

Two tablespoons of finely minced parsley, One teaspoon of grated onion, One and one-half teaspoons of salt, One-half teaspoon of white pepper.

Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.

ROAST BEEF YORKSHIRE PUDDING

Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl

Two and one-half cups of milk, Two eggs.

Beat to mix thoroughly and then add

One and one-half teaspoons of salt, One-half teaspoon of pepper, One teaspoon of grated onion, Two and one-half cups of flour, Two level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.

One-half cup of water, One-half cup of white vinegar, Five tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

One-half cup of sour cream, One and one-half teaspoons of salt, One teaspoon of white pepper, One small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

A market list for twelve persons:

Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of butter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

CORN RELISH

Place in a preserving kettle

One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl

One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar.

Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.

FOR EIGHT COUPLES

In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls.

The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport.

The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries.

Toast the old year out and new one in with a loving cup:

Ring out the old with all its hate, Ring in the new with love and cheer, Ring on, oh bells of time; Ring with joy, ere ye be too late.

To prepare a loving cup for welcoming the new year for fifteen persons:

NEW YEAR'S PUNCH

One and one-half gallons of cider, One-half dozen bananas, sliced thin, One small bottle of cherries, cut into bits.

Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses.

A MIDNIGHT REPAST

Oysters à la Newburg Pimento Sandwiches Pickles Celery Salted Nuts New Year's Punch Coffee

or

Creamed Chicken Delmonte Celery Salad Home-made Pickles Olives Rolls Butter New Year's Punch Tea or Coffee

A punch may be made with part grape juice and part lemonade and then the fruit added.

OYSTERS A LA NEWBURG